Is the northeast barbecue really as delicious as the legend?

There is a classic saying in the northeast that nothing can be solved by a barbecue. Later, someone added, if you can't solve it, you can have another barbecue. There are two kinds of barbecues in Northeast China; One is a charcoal kebab, and the other is a charcoal barbecue.

Mutton skewers are called Lu skewers in the northeast, and there are many kinds of skewers. You can roast mutton kebabs, beef kebabs, chicken kebabs, roast chicken racks, roast chicken heads, roast chicken skins, roast beef ribs, roast fish balls and so on. Vegetarians can bake vegetable rolls, eggplant, leeks and kidney beans.

The things roasted by charcoal fire taste good, and the fresh mutton skewers are placed on the grill. After the charcoal fire smoked, the oil on the mutton string fell on the charcoal and sizzled. Turn it over a few times. When the meat is 8 minutes cooked, sprinkle with salted salt, sesame, cumin and Chili noodles and turn it over a few times.

Mutton kebabs are hot, but they don't taste good when they are cold. Take a big bite of the freshly roasted mutton string, and the lips and teeth are fragrant and the smell is fragrant. And two sweet and sour raw roast chicken racks. It's so delicious that I can't stop talking.

In summer, in the food stalls in the northeast, I will order some mutton skewers, roast two chicken racks, order my favorite roast chicken skin and barbecue ribs. Two more bottles of Fushun Tianhu beer, perfect match.

Barbecue shops in the northeast are basically full in winter. The barbecue is mainly beef, including lean beef and fat beef. And pork belly and mutton. In addition to barbecue, you can also roast squid, roast chicken, roast ribs, roast ribs, roast clams, roast sweet potato slices, roast Flammulina velutipes, roast sauerkraut and so on. There's too much baking anyway.

Barbecue shops always put a grate on the charcoal fire and barbecue on the grate. The fire is big, just turn it over a few times. Don't overcook it. Medium-rare is best.

There are two kinds of sauces for barbecue, dry and wet. The dry ingredients are Chili noodles, sesame seeds and cumin prepared in the store. The wet ingredients are mahjong, sugar, chopped green onion and coriander, and soy sauce and white vinegar can be put according to personal taste.

The smell of oil dripping from the meat on the carbon is mixed with the smell of barbecue. Eat medium-rare, fat and thin, and the grilled squid tastes particularly good. Pick up a piece of roasted pork belly and put it on the lettuce, put some sauce on it, add some chopped green peppers and garlic, wrap it up and put it in your mouth. Nothing can't be solved by a barbecue.

In the northeast, summer is the peak season, and several friends gather at food stalls. Holding strings and drinking beer, the little life is very beautiful. It is very suitable for barbecue in winter and barbecue around charcoal fire in cold weather. It's warm and delicious, which is why barbecue shops are full in winter.